Galette des Rois

Galette des rois (the name translates as “kings’ cake”) is a French puff pastry cake served on the feast of the Epiphany (January 6). By tradition, a dried bean or tiny figurine is hidden in the cake. Whoever finds it in their slice is crowned king for the day. Even if you don’t celebrate Epiphany, you’ll love the rich almond filling sandwiched between light layers of crisp puff pastry.

MAKES: 10 servings

PREP TIME: 1 hour

CHILING TIME: up to 3 hours

COOKING TIME: 30 to 40 minutes

INGREDIENTS:

Quick Puff Pastry

• 3 ½ cups all-purpose flour
• Pinch of fine sea salt
• 2 cups cold unsalted butter, cut into small pieces
• 1 ¾ cups whipping cream (35%)

Frangipane Filling

• 3 large egg yolks
• ⅓ cup granulated sugar
• 2 Tbsp all-purpose flour
• 1 ¾ cups whole milk
• ½ cup icing sugar, sifted
• ⅓ cup ground almonds
• 3 Tbsp unsalted butter, softened
• 1 large egg
• ½ tsp almond extract
• Egg Glaze
• 1 large egg, beaten

INSTRUCTIONS:

1. For the quick puff pastry, whisk together the flour and salt in a large bowl. Add the butter and toss to coat with the flour mixture. Using your hands, work the butter into the flour slightly to ensure each piece of butter is coated with flour. Add the cream, then stir to form a loose dough.
2. Turn the dough out onto a lightly floured work surface. Using your hands, press the dough into a square shape.
3. Using a rolling pin, press down on the dough and roll it out to the length of the rolling pin.
4. Fold each short end toward the centre so the edges meet. Roll out the dough a second time to the length of the rolling pin. Fold the dough again, then make an indentation on one side of it with your finger. Wrap the dough tightly in plastic and refrigerate for 30 minutes.
5. Remove the dough from the fridge. Place it on the work surface and rotate it so that the indented side has turned through 90 degrees. Do the rolling an folding process two more times, marking the dough and rotating it through 90 degrees each time. Wrap the dough tightly in plastic wrap and refrigerate it for 30 minutes.
6. Do the rolling and folding process two more times, marking the dough and rotating it through 90 degrees each time again. Wrap the dough tightly in plastic wrap and refrigerate it for another 30 minutes, or until you’re ready to use the wrap and refrigerate it for another 30 minutes, or until you’re ready to use the pastry.
7. For the frangipane filling, whisk together the egg yolks, granulated sugar and flour in a medium bowl. Set aside.
8. In a medium saucepan, heat the milk over medium heat until it’s hot but not boiling.
9. Whisking constantly, slowly add the hot milk to the egg yolk mixture. Pour the mixture back into the saucepan. Cook over low heat, whisking constantly, until the mixture thickens, about 7 minutes. Scrape the mixture into a clean medium bowl and set aside to cool to room temperature.
10. In a medium bowl and using an electric mixer, beat together the icing sugar, ground almonds and butter until smooth and fluffy. Beat in the whole egg and almond extract.
11. Gradually stir the icing sugar mixture into the cooled egg yolk mixture until well combined. Lay a piece of plastic wrap directly on the surface of the frangipane filling to prevent a skin from forming. Refrigerate until firm, 15 to 30 minutes.
12. Line a baking sheet with parchment paper.
13. To assemble the galette, cut the puff pastry in half. On a lightly floured work surface, roll out one half of the pastry to a 10-inch disc, about ⅛ inch thick. Transfer the disc to the prepared baking sheet.
14. Spread ⅓ cup of the frangipane filling over the pastry, leaving a 1-inch border around the edge. Lightly brush the border with water. (Refrigerate the remaining frangipane filling and see the sidebar for ways to use it.) 15. Roll out the remaining puff pastry to a 10-inch disc. Carefully place it over the frangipane-covered pastry.
15. Pinch the pastry edges together to seal the dough. Using a sharp knife, carefully score a design into the top of the galette, making it as fancy or as simple as you like. Using a paring knife, poke five holes around the top of the tart to allow the steam to escape during baking.
16. For the egg glaze, brush the top of the galette with beaten egg.
17. Refrigerate the galette for 1 hour or freeze it for 30 minutes.
18. When ready to bake, preheat the oven to 450ºF. Bake the chilled galette for 10 minutes. Turn down the oven temperature to 375°F, then bake until the pastry is golden brown and has puffed up so its layers are visible, 15 to 25 minutes. 20. Let the galette cool completely on the baking sheet. Cut into wedges to serve. (Any leftovers can be stored in an airtight container at room temperature for up to 3 days.)

BAKING DAY SECRETS:

• You won’t need all of the frangipane filling for the galette, but it’s too good to waste. Spoon any leftovers into baked mini tart shells and top with fresh berries or spread it on split Strawberry Shortcakes before adding the whipped cream and strawberries.